Korean soybean sprouts, Kongnamul (콩나물), may be tasteless at first bite but are actually very, very tasty –adding crunch, nutty taste, and nutrition to meals. Soybean sprouts are rich in vitamin C, vitamin Bs, vitamin E, calcium, iron, magnesium, niacin, phosphorus, potassium, essential amino acids, protein, folate, and fiber. Many Koreans trim the tail ends but they contain high amounts of aspartic acid or asparaginic acid that protects the liver by stimulating alcohol dehydrogenase to oxidize alcohol. This is why Kongnamulguk (콩나물국, “soybean sprout soup”) is great for hangovers.

Soybean sprouts are a staple, “must have” ingredient that I always keep
stocked in my fridge and/or freezer because my family just loves it so
much. There’s one problem though: It’s
more than a 40-minute drive on highway to all the Korean groceries in
Minnesota, including my most favorite store.
So I always purchase at least four large packs of Kongnamul whenever I make a trip to the store, and use some to make
Kongnamul muchim (콩나물무침, “seasoned soybean sprouts”),
Kongnamulguk, and Kongnamulbap (콩나물밥, “rice with soybean sprouts”), keep some in the fridge,
and store the rest in the freezer for later use. (Click for more refrigeration and freezing
tips for Kongnamul.)

Kongnamulbap, “rice with
soybean sprouts,” is an easier and simpler to make and lighter-tasting cousin
of Bibimbap (비빔밥). The authentic
way to make Kongnamulbap is to cook
rice together with the soybean sprouts.
But the major drawbacks of the traditional method are: (i) It is hard to determine how much water is
needed to cook rice; and (ii) it is most likely that the soybean sprouts will be
overcooked thus lose the signature crunch.
So, I’d like to give you my fail-proof recipe today.

INGREDIENTS (2 Servings):

● 1 cup short grain white rice*

● 1½ cups water

● 2 cups soybean sprouts**

● ½
lb hard dubu (aka tofu)

● ½
cup well-fermented Gimchi (or Kimchi), finely chopped

● grape seed oil or canola oil

[Meat Lovers]

If you prefer, you can substitute beef Bulgogi for dubu (tofu).

Mix super-thinly
sliced beef with marinade below and set aside for

30 minutes. You may want to grill, or stir-fry in a
skillet.

● 3 oz beef, super-thinly
sliced

● 1 tsp soy sauce

● ½ tsp sugar

● 1 tsp wine

● ½ tsp sesame oil

● ½ tsp minced garlic

● ¼ tsp garlic, minced

● ground black pepper to taste

Spiced Soy Sauce

● 2 TBSP soy sauce

● 2 TBSP chopped green onions

● 1 TBSP chopped fresh chili pepper (optional)***

● 1 TBSP chopped dallae (Korean wild chives)
(optional)

● 2 clove
garlic, minced

● 1 TBSP sesame seeds, roasted

● 1 TBSP sesame oil

● 1 tsp gochugaru (red chili pepper
powder) (optional)***

*In case you use a cup that comes with the electronic rice
cooker to measure, then it is 1½ cups of rice. Then pour
water or soybean sprout broth into the cooker up to thelevel 1½. Brown
rice can be substituted for white rice as it is a delicious
and healthy alternative to white rice.

**You can find Kongnamul or soybean sprouts in your local Korean markets.

***If you’re not a fan of hot and spicy foods, then just minus fresh chili pepper and gochugaru.

TOPPING
1: Kongnamul (Soybean Sprouts)

1.
Wash the
soybean sprouts several times and soak in cold water at least for an hour to
remove any water soluble impurities. Drain
through a strainer.

2.
Bring a pot of 2 cups water to boil over high heat. Add in a pinch or two of salt.

3.
Put the soybean sprouts in the boiling water and allow them to boil without
the lid on lest the soybean sprouts stink. Cook until they are tender but not
mushy – for less than 7 minutes. Be careful
not to overcook as this will make the leaves mushy and deplete the
nutritional value. Drain
through a strainer and set aside soybean sprout broth to use it in rice cooking
later.